Month: March 2023

To make these cheese-filled tortellone, find a good quality full-fat ricotta. Those labeled “basket-style” will be smooth and especially creamy. If the ricotta seems wet, place it in a colander or cheesecloth-lined strainer for 30 minutes and allow the excess moisture to drain off. Our filling includes parsley and basil too but you could add any chopped fresh herbs or chopped cooked spinach, another traditional filling. Grated lemon zest, which is optional, gives it a bright finish.Like the nonne have taught us, we knead the pasta by hand to get a feel for the dough and how much flour to use. But you can certainly useRead More →